Human milk banking: Influence of different pasteurization temperatures on levels of protein sulfur amino acids and some free amino acids

Journal of Food Science

Volumn 70, Issue 6, 2005, Pages c373-c375

  Carratù, Brunella ^a   Ambruzzi, Amalia Maria ^b   Fedele, Elena ^a   Sanzini, Elisabetta ^a  

^a ISTITUTO SUPERIORE DI SANITÀ   (Italy)

^b BAMBINO GESÙ CHILDREN S HOSPITAL   (Italy)

Author keywords

Free amino acids; Human milk banking; Pasteurization; Protein sulfur amino acids

Indexed keywords

EID: 23744446554     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb11431.x     Document Type: Article

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